Idaho® Potato New Mexican Breakfast Enchiladas


NM Red Chile Sauce, 2 quart yield

  • 2 tablespoons canola oil
  • 6 cloves garlic, minced
  • 1 teaspoon Mexican oregano
  • 3 ½ pounds (2 containers) Bueno Foods Brand Mild NM Red Chile puree
  • Kosher or sea salt to taste

Idaho® Skillet potatoes, Yield for 1 casserole dish

  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 1 (4 oz) sweet onion, julienne
  • 2 pounds Idaho® Russet potatoes, peeled and cut lengthwise then into ¼" thick half-moons (hold in water if not using immediately – drain thoroughly before continuing)
  • Salt and black pepper to taste

NM Hatch Green Chile Verde, 2 quart yield

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • ½ teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon black pepper
  • 3 cloves garlic, minced
  • 3 ½ lbs. roasted Hatch green chile peeled, seeded and diced (mild, medium or hot depending on heat level desired)
  • 2 teaspoons corn starch, mixed with 2 tablespoons tap water
  • ⅛ cup honey
  • ½ oz. fresh lime juice
  • 1 bunch fresh cilantro, chopped
  • Salt to taste

Lime Crema, Yield ½ cup

  • 8 oz. sour cream
  • ¼ oz. fresh lime juice
  • Salt to taste

Building the Enchilada, Yield 1 each 9x13, 2" deep casserole dish

  • Canola oil, for frying
  • 10-12 fresh and pliable corn tortillas
  • 3 cups grated sharp cheddar cheese
  • 8 eggs, beaten and soft scrambled
  • 1 bunch green onions, green part only minced
  • ½ of the NM Red Chile Sauce batch
  • ¼ of the NM Hatch Green Chile Verde batch


NM Red Chile Sauce

  1. In a saucepan over medium-high heat, combine the canola oil and garlic and cook until caramelized.
  2. Add the oregano and cook for a few seconds.
  3. Turn the heat to high and pour in the red chile puree to “fry” for a minute and then lower temperature to a simmer for 15 minutes.
  4. Season with salt. Use as needed.

Idaho® Skillet potatoes

  1. Add butter and oil to a large cast iron skillet over medium-high heat.
  2. Add onions and cook until soft.
  3. Add Idaho® Russet potatoes and cook, stirring occasionally to avoid scorching 1and to start caramelization.
  4. Lower to medium heat and cook until potatoes are soft but slightly al dente. Season.

NM Hatch Green Chile Verde

  1. Heat oil in large pan. Sauté onion.
  2. When translucent add the dried spices and cook until onion is starting to caramelize.
  3. Add minced garlic and cook until both onion and garlic are well caramelized.
  4. Add the NM hatch green chiles and simmer. Add the corn starch slurry and continue simmering low for 15 minutes.
  5. Remove from stove and add the honey, lime juice and cilantro and season with salt.

Lime Crema, Yield ½ cup

  1. Puree all ingredients in bowl and mix until smooth. Place in squirt bottle.

Building the Enchilada

  1. Preheat the oven to 350°F.
  2. In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  3. Spread ½ cup of the NM Red Chile Sauce in the bottom of a 9x13˝ baking dish or bowl.
  4. Dip each tortilla one at a time into the sauce and set aside.
  5. Load a tortilla with 1 tablespoon Idaho® Skillet potatoes, 2 teaspoons scramble eggs and a few pinches of cheddar cheese (if using optional chorizo add 1 teaspoon here).
  6. Spread fillings evenly and roll up fairly tight. Place seam down into a casserole dish.
  7. Repeat with the rest of the tortillas.
  8. Pour cups of the warm Hatch Green Chile Verde over entire casserole.
  9. Top with the remaining cheese.
  10. Bake the enchiladas for 20-25 minutes, or until bubbly.
  11. Sprinkle chopped green onion over the top and drizzle with the lime crema in a crisscross fashion. Serve.


Optional Chorizo Addition

Cook 2 pounds Mexican chorizo in a sauté pan to a very small crumble. Drain grease after fully cooked and add to tortillas before rolling. 

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David Woolley
Buffalo Wild Wings

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